Yield: Yields one 9-1/2-inch tart.
Servings: twelve.
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.
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I just went to make the recipe and realized when I got to the part about combining ricotta with cream cheese that ricotta cheese was not listed in the ingredients. I got the recipe from the 2011 Holiday Baking issue. Yes it says ricotta in the title but when you are putting your shopping list together you read the ingredient list. Not happy, this is for Christmas Day dinner.
I love to cook and having an easy and wonderful dessert in your back pocket is key! This recipe was so easy and absolutely delicious! I would make it again and again! I would agree with the cheesecake comment, but it's a great blend of ricotta pie and cheesecake. Only thing I may add next time is fresh whip cream on top :)
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